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Cook the rice according to the packet instructions and then drain. Stir in 2 tablespoons of the soy sauce and mix well Transfer to a bowl, cover and refrigerate overnight. Pour the oil and remaining soy sauce into a wok or large frying pan, add the onion and fry for 1 minute. Stir in the vegetables and cook for a further 2 minutes. Add the rice and pour in the stock. Simmer gently for 15-20 minutes, stirring occasionally until the stock has been absorbed. Serve immediately.